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Maria Raquel De Godoy Oriani - One of the best experts on this subject based on the ideXlab platform.
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Influencia de bacteriofagos de Lactococcus lactis isolados da industria de leite na capacidade acidificante de fermentos lacticos comerciais
2017Co-Authors: Maria Raquel De Godoy OrianiAbstract:Resumo: Levando-se em consideração os poucos conhecimentos sobre a incidência de bactériófagos de bactérias láticas mesofíliças, na indústria de leite do Estado de São Paulo, e a sua influência sobre a capacidade acidificante dos fermentos licticos disponíveis em nosso mercado, o presente trabalho foi conduzido com o intuito de esclarecer a real situação dos laticínios no Estado foram coletadas 33 amostras de soro de queijo em 17 laticínios, que foram submetidas ao teste de inibição da producão de ácido lático, como medida prévia para avaliar a presença de bacteriófagos. Os soros resultantes desses experimentos quando submetidos ao teste de placa de lise. indicaram, que uma diminuição de 10% na acidez na presença de amostra suspeita ao contrário do estabelecido na literatura, não reflete a veracidade da presença de bacteriófagos em uma amostra. Nossos resultados mostraram que 74% das amostras foram falso positivas e 1% delas, falso negativa. Dentre os 16 bacteriófagos isolados, 12 foram específicos para L. lactis, 3 para L. diacetylactis e 1 capaz de lisar ambos microrganismos, evidenciando atividade fágica em 65% das indústrias avaliadas. Utilizando uma mistura dos bacteriófagos isolados, procedeu-se aos testes com os fermentos lácticos comerciais (4 do tipo BD, 2 do tipo D, 5 do tipo O e 1 simples - Lactococcus diacetylactis). Em testes de acidificacão dos fermentos. em 8 horas, somente 2 do tipo O mostraram diferença na capacidade de acidificação. Verificou-se que os fermentos submetidos à repicagem diária, mantiveram os bacteriófagos após 2O subcultivos em 2 fermentos ( tipos BD e D), com variação na capacidade acidificante somente para o tipo BD. A partir dos fermentos, foram obtidas bactérias componentes, que foram testadas individualmente quanto à resistência aos bacteriófagos, mostrando que o nível de sensibilidade varia consideravelmente: 23% do fermento BD1 e 40% do fermento D2. O fermento O3 composto de 5 cepas, 1 mostrou sensibilidade e o fermento O4, constituído de 4 cepas, 2 foram sensíveis. 5 bacteriófagos de nossa coleção não se mostraram infectivos a nenhum dos isolados. Um dos bacteriófagos mostrou-se infectivo para a quase totalidade dos isolados.Abstract:Since the knowledge of phage on mesophilic acid bacteria in Milk processing Industry of the State of São Paulo, and its effect on acidification performance of commercially avaliable lactic acid starter, this work was designed to elucidate the real situation of Milk Industry in this State. A total of 33 samples of whey were collecd in 17 cheese factories and tested on hability to inhibity acid production by selected starter as a mean to detect the presence of bacteriophage. These tests have shown that a decrease of 10% or more in the amount of acid produced in the presence of suspected sample, was not good indicative of presence of phage as it has bean assumed in the literature. Our results showed that 74% of samples were false positive and 1 % were false negative. Amongst 16 phages isolated 12 were specific for L. Lactis, 3 for L. diacetylactis and one was capable to cause lyses of both species, which indicates contamination in 65% of the industries analyzed. Commercially available starters (4 type BD; 2 type D; 5 type O and one simple starter) were tested with mixture of isolated phages. With acidification test for 8 hours, only 2 type O showed positive results. Daily transfer of cultured retained phages even after 20 subcultures in both types (BD and D), with acidification difference only on type BD. Pure cultures isolated from commercial starters were tested for phage resistance. Among isolated from BD1 23% were sensitive; from Dz 40% were sensitive. The starter 03 were composed of 5 strains, and one were sensitive; starter 04 with 4 strains, 2 were sensitive. Five of isolated phages were not infective on any of the isolates but one of them were infective for most of them
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Influencia de bacteriofagos de Lactococcus lactis isolados da industria de leite na capacidade acidificante de fermentos lacticos comerciais
Universidade Estadual de Campinas . Faculdade de Engenharia de Alimentos, 1993Co-Authors: Maria Raquel De Godoy OrianiAbstract:Levando-se em consideração os poucos conhecimentos sobre a incidência de bactériófagos de bactérias láticas mesofíliças, na indústria de leite do Estado de São Paulo, e a sua influência sobre a capacidade acidificante dos fermentos licticos disponíveis em nosso mercado, o presente trabalho foi conduzido com o intuito de esclarecer a real situação dos laticínios no Estado foram coletadas 33 amostras de soro de queijo em 17 laticínios, que foram submetidas ao teste de inibição da producão de ácido lático, como medida prévia para avaliar a presença de bacteriófagos. Os soros resultantes desses experimentos quando submetidos ao teste de placa de lise. indicaram, que uma diminuição de 10% na acidez na presença de amostra suspeita ao contrário do estabelecido na literatura, não reflete a veracidade da presença de bacteriófagos em uma amostra. Nossos resultados mostraram que 74% das amostras foram falso positivas e 1% delas, falso negativa. Dentre os 16 bacteriófagos isolados, 12 foram específicos para L. lactis, 3 para L. diacetylactis e 1 capaz de lisar ambos microrganismos, evidenciando atividade fágica em 65% das indústrias avaliadas. Utilizando uma mistura dos bacteriófagos isolados, procedeu-se aos testes com os fermentos lácticos comerciais (4 do tipo BD, 2 do tipo D, 5 do tipo O e 1 simples - Lactococcus diacetylactis). Em testes de acidificacão dos fermentos. em 8 horas, somente 2 do tipo O mostraram diferença na capacidade de acidificação. Verificou-se que os fermentos submetidos à repicagem diária, mantiveram os bacteriófagos após 2O subcultivos em 2 fermentos ( tipos BD e D), com variação na capacidade acidificante somente para o tipo BD. A partir dos fermentos, foram obtidas bactérias componentes, que foram testadas individualmente quanto à resistência aos bacteriófagos, mostrando que o nível de sensibilidade varia consideravelmente: 23% do fermento BD1 e 40% do fermento D2. O fermento O3 composto de 5 cepas, 1 mostrou sensibilidade e o fermento O4, constituído de 4 cepas, 2 foram sensíveis. 5 bacteriófagos de nossa coleção não se mostraram infectivos a nenhum dos isolados. Um dos bacteriófagos mostrou-se infectivo para a quase totalidade dos isolados.Since the knowledge of phage on mesophilic acid bacteria in Milk processing Industry of the State of São Paulo, and its effect on acidification performance of commercially avaliable lactic acid starter, this work was designed to elucidate the real situation of Milk Industry in this State. A total of 33 samples of whey were collecd in 17 cheese factories and tested on hability to inhibity acid production by selected starter as a mean to detect the presence of bacteriophage. These tests have shown that a decrease of 10% or more in the amount of acid produced in the presence of suspected sample, was not good indicative of presence of phage as it has bean assumed in the literature. Our results showed that 74% of samples were false positive and 1 % were false negative. Amongst 16 phages isolated 12 were specific for L. Lactis, 3 for L. diacetylactis and one was capable to cause lyses of both species, which indicates contamination in 65% of the industries analyzed. Commercially available starters (4 type BD; 2 type D; 5 type O and one simple starter) were tested with mixture of isolated phages. With acidification test for 8 hours, only 2 type O showed positive results. Daily transfer of cultured retained phages even after 20 subcultures in both types (BD and D), with acidification difference only on type BD. Pure cultures isolated from commercial starters were tested for phage resistance. Among isolated from BD1 23% were sensitive; from Dz 40% were sensitive. The starter 03 were composed of 5 strains, and one were sensitive; starter 04 with 4 strains, 2 were sensitive. Five of isolated phages were not infective on any of the isolates but one of them were infective for most of them
Oriani, Maria Raquel De Godoy - One of the best experts on this subject based on the ideXlab platform.
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Influencia de bacteriofagos de Lactococcus lactis isolados da industria de leite na capacidade acidificante de fermentos lacticos comerciais
[s.n.], 2018Co-Authors: Oriani, Maria Raquel De GodoyAbstract:Orientador : Fumio YokoyaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Levando-se em consideração os poucos conhecimentos sobre a incidência de bactériófagos de bactérias láticas mesofíliças, na indústria de leite do Estado de São Paulo, e a sua influência sobre a capacidade acidificante dos fermentos licticos disponíveis em nosso mercado, o presente trabalho foi conduzido com o intuito de esclarecer a real situação dos laticínios no Estado foram coletadas 33 amostras de soro de queijo em 17 laticínios, que foram submetidas ao teste de inibição da producão de ácido lático, como medida prévia para avaliar a presença de bacteriófagos. Os soros resultantes desses experimentos quando submetidos ao teste de placa de lise. indicaram, que uma diminuição de 10% na acidez na presença de amostra suspeita ao contrário do estabelecido na literatura, não reflete a veracidade da presença de bacteriófagos em uma amostra.Nossos resultados mostraram que 74% das amostras foram falso positivas e 1% delas, falso negativa. Dentre os 16 bacteriófagos isolados, 12 foram específicos para L. lactis, 3 para L. diacetylactis e 1 capaz de lisar ambos microrganismos, evidenciando atividade fágica em 65% das indústrias avaliadas.Utilizando uma mistura dos bacteriófagos isolados, procedeu-se aos testes com os fermentos lácticos comerciais (4 do tipo BD, 2 do tipo D, 5 do tipo O e 1 simples - Lactococcus diacetylactis). Em testes de acidificacão dos fermentos. em 8 horas, somente 2 do tipo O mostraram diferença na capacidade de acidificação. Verificou-se que os fermentos submetidos à repicagem diária, mantiveram os bacteriófagos após 2O subcultivos em 2 fermentos ( tipos BD e D), com variação na capacidade acidificante somente para o tipo BD. A partir dos fermentos, foram obtidas bactérias componentes, que foram testadas individualmente quanto à resistência aos bacteriófagos, mostrando que o nível de sensibilidade varia consideravelmente: 23% do fermento BD1 e 40% do fermento D2. O fermento O3 composto de 5 cepas, 1 mostrou sensibilidade e o fermento O4, constituído de 4 cepas, 2 foram sensíveis. 5 bacteriófagos de nossa coleção não se mostraram infectivos a nenhum dos isolados. Um dos bacteriófagos mostrou-se infectivo para a quase totalidade dos isoladosAbstract: Since the knowledge of phage on mesophilic acid bacteria in Milk processing Industry of the State of São Paulo, and its effect on acidification performance of commercially avaliable lactic acid starter, this work was designed to elucidate the real situation of Milk Industry in this State. A total of 33 samples of whey were collecd in 17 cheese factories and tested on hability to inhibity acid production by selected starter as a mean to detect the presence of bacteriophage. These tests have shown that a decrease of 10% or more in the amount of acid produced in the presence of suspected sample, was not good indicative of presence of phage as it has bean assumed in the literature. Our results showed that 74% of samples were false positive and 1 % were false negative. Amongst 16 phages isolated 12 were specific for L. Lactis, 3 for L. diacetylactis and one was capable to cause lyses of both species, which indicates contamination in 65% of the industries analyzed. Commercially available starters (4 type BD; 2 type D; 5 type O and one simple starter) were tested with mixture of isolated phages. With acidification test for 8 hours, only 2 type O showed positive results. Daily transfer of cultured retained phages even after 20 subcultures in both types (BD and D), with acidification difference only on type BD. Pure cultures isolated from commercial starters were tested for phage resistance. Among isolated from BD1 23% were sensitive; from Dz 40% were sensitive. The starter 03 were composed of 5 strains, and one were sensitive; starter 04 with 4 strains, 2 were sensitive. Five of isolated phages were not infective on any of the isolates but one of them were infective for most of themMestradoMestre em Ciência de Alimento
Machin David - One of the best experts on this subject based on the ideXlab platform.
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Att rädda planeten genom konsumtionsval : Oatlys antagonistiska och lekfulla marknadskommunikation
'Uppsala University', 2019Co-Authors: Ledin Per, Machin DavidAbstract:There has been an increase of food products marketed through buzzwords like ‘organic’, ‘local’,‘recyclable’, ‘Fairtrade’. These have been described as part of a newer kind of ethical or emotionalcapitalism, where consumers can align with political issues through shopping. In this paper, welook at the brand Oatly, a Swedish Milk alternative that has had global success. Oatly brands itselfas sustainable and offers us the chance to save the planet by buying their oat Milk. We carry out acritical multimodal discourse analysis of their value-based marketing communication. The resultsshow that Oatly mixes the antagonistic and the playful and utilizes various semiotic materials inrefined ways. We find signifiers of clear and direct political action from former times, for examplein film clips and packaging design. The playful runs through many poster campaigns with postersthat refer to each other, where we should engage in a kind of hide and seek. The meta-communicationthat arises when Oatly says it is not advertising presents the company as an underdog thatgoes against the Milk Industry. Overall, this is a form of activism which is fun, chic and rather easy.Our critique of this kind of marketing communication is that acts of consumption shape what weknow about, and how we act towards, actual socio-political matters. If global large companies areto control our money and feelings and decide how environmental problems are defined, we mightnot be able to save the planet
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Att rädda planeten genom konsumtionsval : Oatlys antagonistiska och lekfulla marknads- kommunikation
'Uppsala University', 2019Co-Authors: Ledin Per, Machin DavidAbstract:There has been an increase in food products marketed through buzzwords like ‘organic’, ‘local’, ‘recyclable’, ‘Fairtrade’. These have been described as part of a newer kind of ethical or emotional capitalism, where consumers can align with political issues through shopping. In this paper, we look at the brand Oatly, a Swedish Milk alternative that has had global success. Oatly brands itself as sustainable and offers us the chance to save the planet by buying their oat Milk. We carry out a critical multimodal discourse analysis of their value-based marketing communication. The results show that Oatly mixes the antagonistic and the playful and utilizes various semiotic materials in refined ways. We find signifiers of clear and direct political action from former times, for example in film clips and packaging design. The playful runs through many poster campaigns with posters that refer to each other, where we engage in a kind of hide and seek. The meta-communication that arises when Oatly says it is not advertising presents the company as an underdog going against the Milk Industry. Overall, this is a form of activism which is fun, chic and rather easy. Our critique of this kind of marketing communication is that acts of consumption shape what we know about, and how we act towards, actual socio-political matters. If global large companies are to control our money and feelings and decide how environmental problems are defined, we might not be able to save the planet.https://doi.org/10.33063/diva-399806
Ledin Per - One of the best experts on this subject based on the ideXlab platform.
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Att rädda planeten genom konsumtionsval : Oatlys antagonistiska och lekfulla marknadskommunikation
'Uppsala University', 2019Co-Authors: Ledin Per, Machin DavidAbstract:There has been an increase of food products marketed through buzzwords like ‘organic’, ‘local’,‘recyclable’, ‘Fairtrade’. These have been described as part of a newer kind of ethical or emotionalcapitalism, where consumers can align with political issues through shopping. In this paper, welook at the brand Oatly, a Swedish Milk alternative that has had global success. Oatly brands itselfas sustainable and offers us the chance to save the planet by buying their oat Milk. We carry out acritical multimodal discourse analysis of their value-based marketing communication. The resultsshow that Oatly mixes the antagonistic and the playful and utilizes various semiotic materials inrefined ways. We find signifiers of clear and direct political action from former times, for examplein film clips and packaging design. The playful runs through many poster campaigns with postersthat refer to each other, where we should engage in a kind of hide and seek. The meta-communicationthat arises when Oatly says it is not advertising presents the company as an underdog thatgoes against the Milk Industry. Overall, this is a form of activism which is fun, chic and rather easy.Our critique of this kind of marketing communication is that acts of consumption shape what weknow about, and how we act towards, actual socio-political matters. If global large companies areto control our money and feelings and decide how environmental problems are defined, we mightnot be able to save the planet
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Att rädda planeten genom konsumtionsval : Oatlys antagonistiska och lekfulla marknads- kommunikation
'Uppsala University', 2019Co-Authors: Ledin Per, Machin DavidAbstract:There has been an increase in food products marketed through buzzwords like ‘organic’, ‘local’, ‘recyclable’, ‘Fairtrade’. These have been described as part of a newer kind of ethical or emotional capitalism, where consumers can align with political issues through shopping. In this paper, we look at the brand Oatly, a Swedish Milk alternative that has had global success. Oatly brands itself as sustainable and offers us the chance to save the planet by buying their oat Milk. We carry out a critical multimodal discourse analysis of their value-based marketing communication. The results show that Oatly mixes the antagonistic and the playful and utilizes various semiotic materials in refined ways. We find signifiers of clear and direct political action from former times, for example in film clips and packaging design. The playful runs through many poster campaigns with posters that refer to each other, where we engage in a kind of hide and seek. The meta-communication that arises when Oatly says it is not advertising presents the company as an underdog going against the Milk Industry. Overall, this is a form of activism which is fun, chic and rather easy. Our critique of this kind of marketing communication is that acts of consumption shape what we know about, and how we act towards, actual socio-political matters. If global large companies are to control our money and feelings and decide how environmental problems are defined, we might not be able to save the planet.https://doi.org/10.33063/diva-399806
Achmad Bahrul Alam - One of the best experts on this subject based on the ideXlab platform.
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pengaruh economic value added market value added return on equity dan total asset turnover terhadap harga saham pada perusahaan food and beverage yang terdaftar di bei
2017Co-Authors: Achmad Bahrul AlamAbstract:Penelitian ini bertujuan untuk menguji pengaruh Economic Value Added (EVA), Market Value Added (MVA), Return On Equity (ROE) dan Total Asset Turnover (TATO) terhadap Harga Saham pada perusahaan food and beverage yang terdaftar di Bursa Efek Indonesia periode 2012-2015. Populasi dalam penelitian ini diperoleh 15 perusahaan food and beverage dengan menggunakan metode purposive sampling pada perusahaan food and beverage yang terdaftar di Bursa Efek Indonesia dan berdasarkan kriteria yang telah ditentukan maka diperoleh sampel sebanyak 8 perusahaan food and beverage. Yakni, PT Indofood CBP Sukses Makmur Tbk, PT Indofood Sukses Makmur Tbk, PT Mayora Indah Tbk, PT Nippon Indosari Corpindo Tbk, PT Sekar Laut Tbk, PT Siantar Top Tbk, PT Tiga Pilar Sejahtera Food Tbk dan PT Ultrajaya Milk Industry & Trading Co. Tbk. Metode analisis yang digunakan adalah analisis regresi linear berganda dengan alat bantu aplikasi SPSS.Hasil penelitian menunjukkan bahwa variabel Economic Value Added (EVA), Market Value Added (MVA) dan Return On Equity (ROE) berpengaruh positif dan signifikan terhadap harga saham perusahaan food and beverage yang terdaftar di Bursa Efek Indonesia. Sedangkan variabel Total Asset Turnover (TATO) berpengaruh positif dan tidak signifikan terhadap harga saham perusahaan food and beverage yang terdaftar di Bursa Efek Indonesia.